Lemon Cheesecake Recipe Philadelphia

PHILLY Lemon Cheesecake Recipe

WEBOct 24, 2022 · Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Add sour cream and lemon zest and juice; mix …

Rating: 5/5(19)
1. Heat oven to 325 degrees F.
2. Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.
4. Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.

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The Best Lemon Cheesecake. Ever. The Unlikely Baker®

WEBNov 10, 2016 · Turn the oven off. Open the oven door slightly and keep the cheesecake in the oven for another hour. Take the cheesecake out of …

1. Preheat oven to 300F if using a dark non-stick springform pan (if using a silver springform pan, preheat oven to 325F). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
2. Mix 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut and 4 tablespoons melted butter until the mixture is evenly moist. Press onto the bottom of your pan and bake for 10 minutes. Take out of oven and allow to cool while you work on your cheesecake.
3. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup granulated sugar, 2 tablespoons flour and 2 tablespoons milk until well combined (about 2 minutes on medium high speed). Scrape the bottom and sides of your bowl. Add 1 cup sour cream and stir until incorporated.
4. Switch to low speed and add eggs 1 at a time until each one is just blended. Then add 2 packages of lemon instant pudding and stir until combined. The batter will look a little like scrambled eggs at this point, that's OK.

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